Beetroot Sourdough Bread
I know that I've mentioned this before… few times... but I do love making bread. Beetroot Bread recipe is easy to make and is perfect when all that is needed is pink bread. I used roasted beetroot purée and my bread is only slightly pink, but if you'll use fresh uncooked and pureed beetroots - it'll be perfect pink. You may wonder if the bread turns out too sweet or with a strong flavour of beets? Not really... it is still a sourdough, but very moist and slightly sweet.
- Makes 2 Loaves
- sourdough starter - 150g (wholemeal rye)
- beetroot purée - 500g (4-5 beetroots)
- strong white flour - 650g + extra for sprinkling
- strong brown flour - 150g
- rye white flour - 50g
- sea salt - 20g
- To prepare the beet puree: Preheat oven to 220°C and place 4 beetroots light coating in olive oil and wrapped in tin foil on baking sheet. Roast in the oven for 45-60 minutes, until they are fork tender. Remove the beets from the oven and allow to cool for 20 minutes. Cut off the tails and peel off the skins. Put the beets into a blender and blend into a smooth mixture.
- Combine the flours, starter, beetroot purée and salt in a large bowl and mix together.
- Knead the dough well on a lightly floured surface for about 10 minutes, until it is elastic and smooth.
- Cover with a clean cloth and let it rest for 10 minutes.
- Sprinkle the dough with flour. Knock back until it is not sticky anymore by adding flour. The dough will be soft and easy to work with.
- Cover with a clean cloth and let it rise in a warm place. Leave the mixture for about two hours.
- After two hours, cover the bowl with plastic wrap and place the dough into the refrigerator overnight.
- Remove the dough from the refrigerator and let it warn up at room temperature for about 2 hours.
- Cover glass bakeware dish with a clean cloth. Sprinkle with flour and put the dough in it. Let it rise in a warm place. Leave it for about 1 hour.
- Grease a lid from the glass bakeware dish (top part) with butter and put the dough on it. Slash the top with a sharp knife. Cover with glass bakeware dish (bottom part).
- Preheat the oven to 220°C.
- Bake the bread 20 minutes, then reduce to 180°C and bake it 20-25 minutes until golden and well risen. If the bread turns brown to quickly, lower the temperature.
- Once it’s done, remove from the oven and place on a wire rack to cool.